THE  UNIVERSITY 
OF  ILLINOIS 


LIBRARY 


no 


r 


NQN  CIRCULATING 

CHECK  FOR  UNBOUND 
CIRCUU- 


UNIVERSITY  OF  ILLINOIS, 

Agricultural  Experiment  Station 

CHAMPAIGN,  NOVEMBER,    1891. 


BULLETIN  NO.   18. 


DAIRYING  EXPERIMENTS. 

This  bulletin  contains  reports  as  follows: 

1.  Tests  of  dairy  cows  at  the  Illinois  State  Fair,  Peoria,  and  the 

American  Dairy  Show,  Chicago,  1891. 

2.  Experiment  No.  106.     Investigations  of  Milk  Tests. 

[#]  Comparison  of  Babcock  Test  with  the  churn  at  the 
American  Dairy  Show  and  at  the  Station. 

[3]  A  device  for  measuring  the  acid  used  with  the  Babcock 
Test. 

[c']      A  method  of  marking  milk  test  bottles. 

3.  Experiment   No.    122.       Composite   Milk    Samples    Tested    for 

Butter  Fat.     (Continuation  of  report  in  B.  16.) 

4.  Experiment  No.  131.     Cream  Separation.     Test  of  Methods. 

Observations  on  the  per  cent  of  butter  fat  in  skim-milk  when 
milk  has  been  set  in  cans  at  different  depths;  also  per  cent  of 
butter  fat  in  the  skim-milk  at  the  bottom,  middle  and  top  of 
the  cans. 

5.  Experiment  No.  115.     Cream  Raising  by  Dilution. 

Observations  on  the  rate  at  which  cream  rises  when  the  milk 
has  been  diluted  with  water;  and  as  to  whether  the  rising 
of  the  cream  is  hastened  by  the  reduction  in  temperature 

or  by  the  dilution  of  the  milk. 

17 


1 8  BULLETIN   NO.    1 8.  [November^ 

STATE  FAIR  TEST. 

The  Illinois  State  Board  of  Agriculture  offered  prizes  for  cows 
whose  milk  should  be  tested  at  the  State  Fair  at  Peoria,  Sept.  28  to 
Oct.  2,  1891,  and  at  the  Dairy  Show  in  Chicago,  Nov.  1 1  to  21,  1891. 
At  the  request  of  the  Board,  through  Mr.  S.  W.Johns,  superintendent 
of  the  dairy  cattle  classes,  the  milk  was  tested  by  the  chemist  of  this 
Station. 

At  the  State  Fair  the  competition  was  for  first  and  second  prizes  to 
cows  over  three  years  old,  and  for  like  prizes  to  those  under 
three  years  old  in  each  of  the  following  breeds:  Ayrshire,  Hol- 
stein-Friesian,  Jersey,  and  Shorthorn;  also  for  a  sweepstakes  pre- 
mium to  the  cow  exceeding  all  others  in  the  test.  The  prizes  were 
awarded  to  cows  producing  the  most  butter  fat  in  the  one  day's  test, 
made  Sept.  29th.  The  Shorthorn  cows  were  tested  for  two  days  in  ac- 
cordance with  requirement  of  the  American  Shorthorn  Breeders'  Asso- 
ciation, which  offered  a  special  prize  for  cows  of  that  breed. 

The  table  on  pp.  20  and  21  gives  the  results.  In  each  class  the  cows 
are  given  in  order  of  production  of  butter  fat.  The  weights  of  the  cows 
are  estimates  made  in  most  cases  by  their  owners. 

No  very  striking  variation  in  the  composition  of  the  milk  given  by 
any  one  cow  at  different  milkings  is  shown.  Some  cows  gave  the 
richest  milk  at  night,  some  in  the  morning.  Generally  the  cows  which 
were  milked  three  times  each  day  gave  the  richest  milk  at  noon. 

It  is  well  known  that  a  short  test  at  a  fair  may  not  show  the  average 
capacity  of  the  cow. 

AMERICAN  DAIRY  SHOW  TEST. 

For  the  Dairy  Show,  in  connection  with  the  Fat  Stock  Show,  the 
test  was  required  to  be  for  three  days.  Three  cows  only  competed  \ 
two  Brown  Swiss  and  one  Devon.  The  cows  were  weighed  the  day 
before  the  test  began.  The  Brown  Swiss  cows  were  also  weighed  the 
day  after  the  test  closed.  The  cow  Brienz  was  20  Ib.  heavier,  and  the 
cow  Eliza  20  Ib.  lighter  at  the  second  weighing  than  at  the  first. 

Mr.  Bourquin  states  that  the  daily  ration  of  each  of  the  Brown 
Swiss  cows,  during  the  test,  was  about  as  follows:  24  Ib.  mixed  grain, 
made  of  three  parts  corn  and  cob  meal,  one  part  ground  oats  and  one 
part  bran;  3  quarts  cotton  seed  meal;  3  quarts  linseed  meal;  3  pecks 
carrots.  This  was  fed  in  three  equal  feeds  daily,  with  clover  hay  after 
each  feed.  The  cows  were  offered  water  three  times  daily. 

The  results  of  the  test  are  given  in  the  table  on  p.  19. 

The  performance  by  the  Swiss  cow,  Brienz,  is  a  remarkable  one, 
both  as  to  milk  and  butter  fat  produced.  It  is  not  known  that  it  has 
been  equalled  in  either  respect  by  any  other  cow  tested  at  a  public  show. 

The  cows  were  kept  in  open  stalls,  exposed  to  the  sight  and  hand- 
ling of  visitors.  The  weather  was  somewhat  unfavorable. 


MILK    TESTS,    FAIR    AND    DAIRY    SHOW. 


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BULLETIN    NO.     1 8. 


[November ) 


A 


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Milk. 


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Butter  fat. 


Milk. 


Night. 


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Approximate 
weight. 


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La  Veta  Cattle  Co.,  Topeka,  Kan 
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^  O  .S  'g  o  c/5         75 

1891.] 


MILK    TESTS,    FAIR    AND    DAIRY    SHOW. 


21 


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22 


BULLETIN    NO.     iS. 


Experiment  No.   106.     Investigation  of  Milk  Tests. 

COMPARISON  OF  BABCOCK  TEST  WITH  THE  CHURN  AT  THE  AMERICAN  DAIRY  SHOW  AND 

AT  THE  STATION. 

The  milk  given  at  one  milking  at  2:30  p.  m.,  November  i8th,  by 
the  two  Brown  Swiss  cows  tested  at  the  Dairy  Show  at  Chicago  was 
taken  for  churning.  The  milk  weighed  52  Ib.  and  by  test  contained 
1.971  Ib.  butter  fat.  It  was  run  through  a  "  Baby  "  hand  separator  No. 
2.  Several  samples  of  the  skim-milk  were  taken  as  it  came  from  the 
separator,  which  showed  only  a  trace  of  butter  fat.  The  cream  weighed 
10.25  Ib.,  or  19.7  per  cent  of  the  new  milk.  The  tests  showed  that  the 
cream  contained  19.23  per  cent  butter  fat.  This  cream  was  ripened  for 
about  24  hours  and  then  churned.  The  details  of  the  results  are  given 
in  the  table  below. 

During  the  progress  of  the  Dairy  Show  a  working  dairy  was  in 
operation.  For  this  thirty  cans  of  milk  were  received.  Wednesday, 
Nov.  1 8,  this  milk  weighed  2,035.25-  Ib.  It  was  put  in  a  large  vat, 
warmed,  and  thoroughly  mixed.  The  thoroughness  of  the  mixing  is 
illustrated  by  the  fact  that  tests  of  four  samples  showed  no  variation  in 
RESULTS  OBTAINED  FROM  THE  CHURNINGS. 


Cream  from  milk  of 


Brown  Swiss  cows. 


Weight  of  cream  churned 10.25 

Temperature  of  cream  churned 61°  F. 

Temperature  of  buttermilk 59°  F. 

Time  of  churning 65  min. 

Acidity    of    cream     [50   c.c.=i-io    normal 

alkali] 25 . 5  c.c. 

Weight  of  buttermilk,  Ib 15 

Per  cent  of  fat  in  buttermilk 0.6 

Weight  of  salted  butter  from  churn,  Ib 2  1875 

Weight  of  butter  fat  by  test  of  milk,  Ib i  .971 

Difference 0.2165 

Percentage  increase  of  churn  over  test,  or  of 

butter  over  butter  fat  in  the  milk |  11.5 

Analysis  of  butter — 

Water,  per  cent J  5  •  4 

Butter  fat,  per  cent 77 . 24 

Salt,  per  cent 6.6 

Curd,  per  cent i  o .  76 

Total 100 .  oo 

Pounds  of  butter  fat  in  the  butter i .  689 

Pounds  of  butter  fat  in  the  buttermilk 0.09 

Total i .  779 

Pounds  of  butter  fat  in  the  milk  used,   as 

shown  by  test i .  97 1 

Difference — loss  or  gain  in  the  process.  — 0.192 

Per  cent,   which  loss  .or  gain  was  of  total 

butter  fat  in  milk  used — 9 . 7 


Working  dairy 


6i°F. 
6i°F. 
17  min. 

37  c.c. 
204.5 
0.3 
104.5 

84.46 

20.04 
23.6 


82. 

3- 
0.85 


85.69 
0.61 


86.30 


.46 


-1.84 


-2.17 


MILK    TEST    COMPARED    WITH    CHURN. 


23 


the  per  cent  of  butter  fat.  One  sample  was  taken  from  the  middle  of 
the  vat,  two  from  the  ends,  and  one  from  the  first  milk  drawn  from  the 
faucet.  The  milk  contained  4.15  per  cent  of  butter  fat,  or  84.45  ^D*  m 
the  2,035.25  Ib.  milk. 

This  milk  was  run  through  a  separator  in  65  minutes.  The  speed 
of  the  separator  was  said  to  be  6,000  revolutions  per  minute.  Traces 
only  of  butter  fat  were  found  in  four  samples  of  the  skim-milk  taken 
during  the  process  of  separation.  It  required  9.8  c.c.  of  one-tenth  nor- 
mal alkali  to  make  50  c.c.  of  the  milk  neutral.  After  ripening  for  24 
hours  the  cream  was  churned.  Details  are  given  in  the  table  above. 

The  butter  obtained  from  the  52  Ib.  of  Brown  Swiss  milk  was  about 
3  oz.  more  than  the  butter  fat  in  the  same  milk,  as  indicated  by  the 
tests  of  the  new  milk.  The  butter  obtained  from  the  2,03^.25  Ib. 
of  milk  used  in  the  working  dairy  was  20  Ib.  more  than  the  butter 
fat  shown  by  tests  of  the  milk.  This  is  an  increase  of  the  churn  over 
the  test  of  11.5  and  23.6  per  cent  respectively. 

From  analyses  of  the  butters,  with  the  records  of  weights  of  butter 
and  buttermilk,  the  account  kept  with  the  Brown  wSwiss  milk  shows  a 
loss  of  0.19  Ib.  butter  fat,  or  9.7  per  cent  of  the  total  weight  of  but- 
ter fat  in  the  milk  started  with.  Although  this  is  not  the  finest  working 
that  can  be  done,  so  small  a  quantity  could  easily  be  lost  by  adhering  to 
the  dairy  utensils  of  processes  through  which  the  milk  passes  to  make 
butter.  The  account  kept  with  the  2,035.25  Ib.  of  milk  in  the  work- 
ing dairy  shows  an  increase  of  1.84  Ib.  of  butter  fat  over  the  total 
quantity  in  the  fresh  milk  as  tested.  This  figurative  creation  of  butter 
fat  in  excess  of  what  there  was  in  the  milk  is  probably  due  to  the  water 
that  the  13  wooden  boxes  absorbed  after  they  were  weighed.  The 
helper  who  packed  the  butter  into  the  boxes  from  the  churn  had 
weighed  the  dry  boxes,  then  dipped  each  one  into  cold  water,  filled  it 
with  butter,  and  from  the  total  weight  subtracted  the  weight  of  the  dry 
box  so  that  the  water  absorbed  by  the  boxes  appears  as  weight  of  but- 
ter. The  salt  added  to  the  butter  from  the  Brown  Swiss  milk  was  not 
weighed,  but  estimated  by  the  helper  and  the  analysis  of  the  butter 
shows  an  excessive  quantity. 

A  comparison  of  the  test  and  the  churn  has  been  made  at  the  dairy 
of  this  Station,  together  with  an  analysis  of  the  butter,  and  the  accounts 
balanced  well.  This  work,  except  the  last  two  churnings,  was  done  by 
one  person,  and  the  dairy  utensils  used  were  carefully  cleaned  to  pre- 
vent any  loss  of  butter  fat  in  the  process.  The  milk  used  was  from  one 
Jersey  cow  about  one  month  after  calving.  In  four  trials  the  milk  was 
set  in  Cooley  cans  with  bottom  faucet.  Another  trial  [the  third  in  the 
tables]  was  made  by  setting  the  milk  in  shallow  pans,  which  were  the 
common  kind  used  for  this  purpose,  but  with  a  hole  at  one  side  near 
the  bottom.  This  hole  was  closed  with  a  cork  until  time  to  skim  the 
milk,  when,  by  pulling  the  cork,  the  skim  milk  was  drawn  off  till  the 
cream  fell  to  the  hole  and  then  the  cork  was  replaced. 


24 


BULLETIN    NO.     iS. 


[  November, 


RECORD  OF  THE  WEIGHTS  AND  TESTS  OF  THE  WHOLE  MILK  AND  SKIM-MILK. 


Milk  set  in 

Whole  milk. 

Cooley    cans 

Skim-milk 

Date. 

in  a  refriger- 
ator.      Tem- 

Butter fat. 

Butter  fat. 

Pounds. 

per  cent. 

pounds. 

perature   45° 
to  48°  F. 

Pounds. 

per  cent. 

pounds. 

First  trial  — 

Oct,  16,  a.  m. 

12.  18 

3-9 

°-475 

24  hours 

9-5 

0.2 

0.019 

Oct.  16,  p.  m. 

10.18 

5-8 

059 

12         " 

7-93 

1.2 

0.095 

Oct.  17,  a.  m. 

11.64 

4-i 

0-479 

48       •• 

9-43 

O.I 

0.009 

Oct.  19,  a.  m. 

n-43 

3-6 

0.411 

24 

9-25 

0.2 

0.018 

Total 

I  Q55 

O  141 

Second  trial  — 

Oct.  19,  p.  m. 

10.5 

5-8 

0.609 

36  hours 

8.18 

0.4 

0.0327 

Oct.  20,  a.  m. 

12 

5-3 

0.636 

24       " 

9.12 

0-4 

0.0364 

Oct.  20,  p.  m. 

IO.2I 

5-2 

0.531 

12 

9.12 

o-4 

0.0365 

Oct.  21,  a.  m. 

12.56 

4-7 

0.589 

48         " 

10 

0.2 

0.02 

Total  

2.365 

0.1256 

Third  trial,  milk  set  in  shallow  fans,  temperature  45°  to  48°  F.  — 

Noy,  5,  a.  m.  . 

9-75 

3-7 

0.36075 

24  hours 

8-437 

0.05 

0.004218 

Nov.  5,  p.  m.  . 

8-5 

4.6 

0.391 

12          " 

7.18 

0.4 

0.02872 

Nov.  6,  a.  m.  . 

9.84 

4-i 

0.40359 

24       " 

8.312 

O.I 

0.008312 

Nov.  6,  p.  m.  . 

8.56 

5-2 

0.44525 

12         " 

6.75 

0.2 

0.0135 

Total  

1.60059 

0.05475 

Fourth  trial  — 

Oct.  31,  p.  m. 

8.18 

4 

0.3275 

36  hours 

6-375 

0.2 

0.01275 

Nov.  i,  a.  m.  . 

9.69 

3-9 

0,3778 

24       " 

7-75 

0.2 

0.0155 

Nov.  i,  p.  m.  . 

7-51 

5 

0-375 

12 

5-593 

o-7 

0.03916 

Nov.  2,  a.  m.  . 

10.37 

5-2 

0-5395 

24 

7-75 

O.2 

0.0155 

Total  

1.6198 

0.08291 

Fifth  trial— 


Nov.  8,  p.  m  . 

8-93 

5 

0.4468 

36  hours 

6-437 

0.2 

O.CI287 

Nov.  3,  a.  m  . 

9.88 

4.6 

0.4542 

24   " 

7-312 

O.I 

0.00731 

Nov.  4,  a.  m  . 

11.25 

4-4 

0.492 

48   " 

9 

O.I 

0.009 

Nov.  4,  p.  m  . 

7-94 

5-7 

0.4524 

12 

5-562 

I 

0.0556 

Total  

1.8454 

0.08478 

The  results  from  the  five  churnings  (next  page)  illustrate  a  gradual 
change  from  a  loss  to  a  profit  by  attention  to  the  proper  temperature  and 
acidity  of  the  cream  churned.  In  the  first  trial  the  temperature  of  the 
cream  was  too  high  and  the  cream  was  not  sour  enough.  This  caused 
a  loss  of  5.3  per  cent  of  butter  fat  in  the  buttermilk;  and  the  butter 
obtained  was  10  per  cent  less  than  the  total  quantity  of  butter  fat  in  the 
milk  used. 

A  test  of  the  buttermilk  is  a  good  guide  for  judging  of  the 
thoroughness  of  the  churning,  and  in  the  above  record  it  can  be  seen 
that  the  per  cent  of  butter  fat  in  the  buttermilk  gradually  decreases 
from  the  first  to  the  fifth  trial,  in  which  the  cream  was  churned  in 
about  proper  condition  as  to  temperature  and  acidity,  giving  a  butter- 
milk which  contained  only  o.i  per  cent  butter  fat  and  a  weight  of  but- 


MILK    TEST    COMPARED    WITH    CHURN. 


RESULTS  OBTAINED  FROM  THE  CHURNINGS. 


Temperature  of  cream  churned,  F.  .  .  . 
Temperature  of  buttermilk    F  

First 
trial. 

Second 
trial. 

Third 
trial. 

Fourth 
trial. 

Fifth 
trial. 

68° 
64 
15 

I3C.C. 
8 
5-3 
i-75 
1-955 

80° 
74 
3 

35-5C.C. 
8.56 
4-9 
2-34 
2.365 

66° 
62 

10 

28.5C.C. 
3.875 
1.25 
1.8125 
i.  6006 

62° 
60 

7 

36.5c.c. 
6 

0-35 
1.84 
1.619 

58° 
58 

20 

4i.6c.c. 
6.78 

0.  I 

2.156 

1.848 

Time  of  churning,  minutes  

Acidity    of    buttermilk    [50  c.c.=  i-io 
normal  alkali]    .    . 

Weight  of  buttermilk,  Ib     .    . 

Per  cent  of  fat  in  buttermilk  
Weight  of  unsalted  butter  from  churn.  . 
Weight  of  butter  fat  by  test  of  milk.  .  . 

Difference  —  lessor  gain  in  the  process 
Per  cent  which  loss  or  gain  was  of  total 
butter  fat  in  milk  used 

—  0.205 
—  10.4 

19.56 
78.94 

i-5 

—  0.025 
—  1.06 

21.33 
77- 
1.67 

-(-0.2119 
+13.24 

15.66 

82.54 
1.8 

-(-0.221 

+13.64 

14-95 
83.27 

i.78 

+0.308 

+16.65 

15 
83.2 
1.8 

Analysis  of  butter  — 
Water,  per  cent  

Butter  fat,  per  cent  

Curd    per  cent 

Total  

100.00 

1.381 

0.424 

0.141 

IOO.OO 

I.  8018 
0.4194 
0.1256 

IOO.OO 

1.496 

0.0484 

0.0547 

IOO.OO 

1.535 

0.021 
0.083 

IOO.OO 

1.7939 
o  .  0067 
0.0847 

Pounds  of  butter  fat  in  in  the  butter.  . 
Pounds  of  butter  fat  in  the  buttermilk. 
Pounds  of  butter  fat  in  skim-milk  

Total  

1.946 
1.955 

2.3470 
2.365 

1.5991 
I.  6006 

1.639 
I.6I9 

1.8853 
1.848 

Pounds  of  butter  fat  in  the  milk  used, 
as  shown  by  test  

Difference  —  loss  or  gain  in  the  process  . 
Per  cent,  which  loss  or  gain  was  of  total 
butter  fat  in  milk  used  .    . 

—  o  .  009 
-0.46 

—  0.018 
—0.7 

—  0.0015 
-0.1 

+0.02 

+  1.23 

+0.037 

+2. 

ter  16  per  cent  greater  than  the  butter  fat  in  the  original  milk.  The 
butter  was  weighed  and  a  portion  taken  for  analysis  before  it  had  been 
worked.  This  accounts  for  the  large  per  cent  of  curd  found  by  the 
analysis.  The  cream  used  in  these  five  churnings  was  separated  from 
the  milk  in  different  ways.  All  the  milk  was  set  at  a  temperature  of 
45°  to  48°  F.,  either  in  Cooley  cans  with  bottom  faucets,  or  in  shal- 
low pans.  The  cream  was  not  skimmed  from  the  milk  in  the  shallow 
pans,  but  the  skim-milk  was  drawn  off  at  the  bottom  of  the  can,  as 
before  described. 


26 


BULLETIN    NO.     iS. 


of 


AUTOMATIC  PIPETTE. 

This  figure  illustrates  a  device  for  measur- 
ing the  acid  used  with  the  Babcock  milk  test. 
By  this  arrangement  the  glass  automatic  pipette 
can  be  put  through  the  cork  of  any  bottle  of 
acid,  which  is  also  kept  closed,  thus  preventing 
any  change  in  the  strength  of  the  acid. 

A  system  of  valves  is  so  arranged  in  the 
rubber  bulbs  E,  F,  that  by  squeezing  F  in  the 
hand  air  is  forced  through  the  tube  H  into  the 
bottle  of  acid  M.  This  pressure  of  air  forces  the 
acid  through  the  tube  K  up  into  the  pipette  D 
until  it  overflows  at  B;  then  by  turning  the 
cock  so  that  c  and  d  change  places  the  connec- 
tion is  closed  between  the  bottle  and  pipette  and 
opened  from  the  pipette  out  through  the  tube 
A  from  which  the  measured  acid  is  delivered 
into  the  test  bottle. 

The  end  of  the  tube  H  inside  the  bottle 
should  not  touch  the   acid,  but  the  end 
tube  K  should   always  be  in  it.     This 
should  be  of  stout  glass  with  an  in- 
side diameter  of   3-16  in.,  the   holes 
hrough  the  glass  cock  should  be  j^ 
in.,  and  the  delivery   tube   A,  from 
the  pipette  to  the  test  bottle,  should 
have   an  inside  diameter  of     i^    in. 
and  an   outside  diameter  of   7-32  in. 


MARKING  TEST  BOTTLES. 

The  common  practice  now  is  to 
mark  milk  test  bottles  with  a  num- 
bered ring  or  band  of  copper  around 
the  neck  of  the  bottles.  In  keeping 
up  the  supply  of  test  bottles  it  often 
happens  that  new  ones  have  the 
same  numbers  as  those  already  in 
use.  Two  bottles  with  the  same 
number  may  cause  confusion  and 
guess  work,  if  two  different  samples 
of  milk  are  tested  in  them  at  the 
same  time.  The  enlarged  end  of  the 
the  neck  of  the 
test  bottle  often' 
breaks  off,  and< 
though  the  break 
may  not  be  suf- 


]  COMPOSITE    MILK    SAMPLES.  27 

ficient  to  prevent  using  the  bottle,  the  copper  band  easily   slips  off  and 
is  lost. 

A  simple  and  efficient  way  of  marking  test  bottles  is  to  grind  a 
label  on  them  with  a  file.  Wet  with  water  a  flat  side  of  a  three-cornered 
file  and  use  the  wet  side  of  the  file.  File  a  space  about  one- fourth  inch 
square  at  any  convenient  place  on  the  test  bottle,  thus  making  the 
smooth  surface  of  the  glass  rough  and  on  this  ground  label  mark  num- 
bers with  a  lead  pencil.  A  good  place  to  file  the  label  is  either  above 
or  below  the  graduations  on  the  neck  of  the  test  bottle. 

Experiment  No.  122.      Composite  Milk  Samples  tested 
for  Butter  Fat. 

A  report  was  made  in  bulletin  No.  16  of  this  Station  of  trials  at 
the  creamery  of  H.  B.  Gurler,  DeKalb,  and  at  the  Station  dairy  of  a 
method  of  using  composite  samples  in  testing  milk.  The  method  of 
collecting  the  samples  was  first  described  by  Professor  Patrick  in  bul- 
letin No.  9  of  the  Iowa  Station.  The  formula  tested  in  the  trials  made 
at  DeKalb  had  been  sent  by  Professor  Patrick  to  Mr.  Gurler  at  his  re- 
quest. As  pointed  out  by  Professor  Patrick  an  objection  to  his  method 
is  that  the  preservative  used  is  a  violent  poison.  To  avoid  this  objection 
a  comparison  was  made  of  his  method  with  one  suggested  by  the  writer, 
in  which  the  milk  was  not  poisoned  but  collected  for  a  week  and  al- 
lowed to  sour.  By  adding  to  a  pint  of  the  sour  milk  about  one-half  a 
teaspoonful  of  "powdered  lye"  and  mixing  carefully,  it  was  demon- 
strated that  composite  samples  of  milk  could  be  accurately  tested  for 
butter  fat  without  the  use  of  corrosive  sublimate. 

This  use  of  "powdered  lye"  has  proved  very  practical  and  satis- 
factory in  a  number  of  creameries  during  the  past  six  months  and  is  now 
in  constant  use  by  them.  It  has  been  found  to  be  advantageous  to  add 
the  lye  to  the  milk  the  night  before  the  test  is  to  be  made,  and  in  not 
too  great  quantity.  Adding  too  much  lye  makes  the  milk  stringy  or 
clotted.  When  small  lumps  of  curd  are  slow  in  breaking  up,  a  more 
complete  mixing  is  obtained  by  setting  the  jar  of  milk  into  warm  water 
at  about  i4o°F. 

Mr.  H.  B.  Gurler,  DeKalb,  111.,  contributes  the  following  state- 
ments and  figures  obtained  by  his  use  of  the  methods  : 

"  I  am  satisfied  that  the  use  of  lye  in  the  weekly  composite  samples 
puts  them  in  condition  to  give  a  correct  sample  for  testing.  As  the 
weather  gets  cooler  we  use  less  of  the  lye,  and  there  is  more  need  of 
warming  the  jars  containing  the  composite  samples,  as  the  cream  is 
liable  to  adhere  to  the  sides  of  the  jars  if  lye  is  not  used  and  they  are 
not  warmed.  On  the  whole  we  are  very  much  pleased  with  the  use  of 
the  lye. 

"The  following  table  gives  the  tests  or  per  cenJt^.  of  butter  fat  in 
the  weekly  composite  samples  of  milk  brought  to  the  creamery  by 
twenty  patrons  during  October. 


BULLETIN    NO.     l8. 


BUTTER  FAT  SHOWN  BY  WEEKLY  COMPOSITE  TESTS,  PER  CENTS. 


No.  of 
Patron 

Week  Ending  October 

JNo.   of 
Patron 

Week  Ending  October 

2d 

gth 

i7th 

24th 

3oth 

2d 

gth 

iyth 

24th 

3oth 

ii 

39 

3.7 

3  5 

3-4 

3-2 

2 

3.6 

3-3 

3-6 

3-7 

3-5 

12 

3.6 

3-7 

3-6 

34 

3-4 

3 

3-6 

3-5 

36 

3-7 

3-7 

13 

39 

3-7 

3-8 

4 

3-8 

4 

3-6 

3-5 

4 

4 

4-2 

14 

4 

3-9 

4 

4 

4.1 

5 

3-8 

3-6 

3-6 

3-6 

3-6 

15 

3-7 

3-8 

4.2 

4 

4-i 

6 

3-9 

3-6 

4 

4-1 

3-9 

16 

4 

3-6 

3-8 

4 

4-i 

7 

3-8 

3-8 

3-8 

3-4 

3-6 

17 

3-6 

3-6 

3-4 

3-6 

37 

8 

4-4 

3C 

4.8 
?  6 

4.4 

3        A 

4 
o  8 

3-9 

18 

3-6 

4 

4 

3-8 

3-6 

10 

4 

4-3 

3-8 

4 

4-4 

xy 

20 

3-6 

3-6 

3-6 

4 

3-8 

"Some  of  the  variations  I  can  account  for.  No.  1 1,  for  instance,  had 
a  steady  increase  in  milk  from  fresh  heifers.  Some  had  a  decrease  from 
their  cows  drying  off.  In  the  summer  months  when  the  conditions  of 
the  different  dairies  were  more  uniform,  the  tests  ran  with  a  surprising 
uniformity." 

Experiment  No.  iji.   Cream  Separation,  Test  of  Methods. 

A  number  of  trials  were  made  to  observe  the  completeness  of  the 
cream  separation  after  the  milk  had  been  set  in  Cooley  cans,  temper- 
ature 45°  to  48°F.,  12,  24,  36,  and  48  hours.  Tests  for  butter  fat  were 
also  made  of  the  skim-milk  in  the  bottom  and  the  middle  of  the  can,  and 
of  that  last  drawn  off. 

The  results  show  that  cream  is  often  lost  if  the  skim-milk  is  drawn 
off  nearer  than  one  inch  from  the  bottom  of  the  cream.  The  variation 
in  the  tests  given  in  the  table  on  p.  29  under  the  column  headed  "last 
skim-milk"  shows  the  necessity  of  caution  in  skimming  close  to  the 
cream.  Drawing  off  the  skim-milk  to  within  one  inch  of  the  bottom  of 
cream  can  be  done  without  loss  of  cream,  if  the  faucet  is  set  so  that  the 
skim-milk  does  not  stop  running  until  it  has  reached  the  point  where 
you  wish  it  to  stop;  repeated  opening  and  closing  of  the  faucet  has  a 
tendency  to  mix  the  cream  so  that  it  flows  out  with  the  skim-milk. 

The  summary  of  this  table  shows  that  when  the  milk  of  this  cow 
was  set  in  cans  to  the  depth  of  ten  inches  the  most  butter  fat  was  ob- 
tained in  the  cream  when  the  milk  had  been  set  48  hours.  This  was 
not  much  better  than  setting  the  milk  24  hours,  but  considerably  better 
than  setting  12  hours.  An  average  of  2.4  per  cent  of  the  total  butter 
fat  in  the  new  milk  was  lost  in  the  skim-milk  when  skimmed  after  48 
hours  standing;  4.05  per  cent  after  36  hours;  3.7,  after  24  hours;  and 
12.87,  after  !2  hours. 

One  trial  of  separating  the  cream  by  diluting  the  milk  with  an 
equal  volume  of  water,  showed  that  17.2  per  cent  of  the  total  butter  fat 
was  lost  in  the  skim-milk  when  skimmed  after  2  h.  standing.  The  re- 
sults obtained  from  setting  the  milk  in  shallow  pans  showed  the  most 
complete  separation  of  cream  in  this  trial.  Only  1.62  per  cent  of  the 
total  butter  fat  of  the  milk  was  lost  in  the  skim-milk  after  standing  24 
h.,  and  5.18  per  cent  after  standing  12  h. 


CREAM    SEPARATOR. 


More  uniformly  complete  separations  of  cream  than  any  of  the 
above  can  be  obtained  by  using  a  "Baby"  hand  separator,  which  we 
have  repeatedly  tested,  obtaining  skim-milk  with  less  than  o.  I  per  cent 
butter  fat. 

RECORD  OF  THE  WEIGHTS  AND  TESTS  OF  THE  WHOLE  MILK  AND  SKIM-MILK. 


New 

Per  cent  butter  fat  in 

Per  cent  of  tota  but- 

Date. 

milk  set. 

Milk 

Skim-milk  drawn 

ter  fat  of  new  milk 

Ib. 

used. 

Bottom. 

Middle.  |     Last.    |    Total. 

left  in  skim-milk. 

Milk  skimmed  after  standing  12  hours. 

Oct.  16 

10.18 

5-8 

0.6 

0.8 

2 

1.2 

15.76    ) 

Nov.  i 

7-5 

5 

0.4 

0.6 

0.7 

0.7 

IO-55    r        12  87 

Nov.  4 

7-93 

5-7 

0-5 

0.8 

3-9 

I 

12-3      ) 

Nov.  5 

*8.5 

4.6 

O.I 

O.2 

1-9 

0.4 

*7-34    (.          -  To 

Nov.  6 

*8.56 

5-2 

0.2 

0-3 

0-5 

0.2 

*3-°3    i" 

Milk  skimmed  after  standing  24.  hours. 

Oct.  16 

12.22 

3-9 

0 

O 

o-5 

0.2 

3-9     1 

Oct.  19        11.43 

OCt.    20             12 

3-6 
5-3 

0 
0 

O.I 

0.3 

1.9 
0.7 

0.2 
0.4 

4.38    I 
5-34    I 

Nov.  i 

9.68 

3-9 

0.2 

o-3 

0.3 

0.2 

4.1      \         3-7. 

Nov.  2 

10-37 

5-2 

0 

0 

2.2 

O.2 

2.87    | 

Nov.  3 

9.87 

4.0 

0 

0 

0.4 

O.I 

1.6     J 

Nov.  5 

*9-75 

3-7 

O 

0 

1.4 

0.05 

Nov.  6 

0 

O.2 

0.4 

O.I 

*2.o6    1          x'62 

Milk  skimmed  after  standing  36  hours. 


Oct.  19 
Oct.  31 

Nov.  2 

10.5 
10.18 
8-93 

5-8 
4 
5 

o 
o 
o 

0.2 
O.I 
O.I 

6.6 

0.8 

2.1 

0.4 

0.2 
0.2 

5-37 
3-9     \         4-05 

2.88    ) 

Milk 
Oct.  17 

Oct.   21 

Nov.  4 

skimmed 
11.68 

12.59 
11.25 

ifter  stanc 
4.1 

4-7 
4.4 

iing  4.8  ho 
o 
o 

0 

urs. 
o 
o 

O.I 

0.4 

1.8 
1.6 

O.I 
O.2 
O.I 

3-4      [•         2.4 
1.81    \ 

Milk  diluted  with  an  equal  -weight  of  water  and  skimmed  after  standing  2  hours. 
Nov.  7      |       9.62    |        4.9     [        0.4     [        0.5      |       0.5      |       0.5      |      17.2 

SUMMARY — PER  CENT  OF  THE  TOTAL  BUTTER  FAT  IN  THE  MILK  LEFT  IN  THE  SKIM-MILK 


Milk  set  in  cans, 
depth  of  milk  10  in. 

Milk  set  in 
shallow  pans. 

Diluted 
with  one- 
half  water. 

Time  of  setting,  h. 
Per  cent  of  total 

12 

12.87 

24 

3-7 

36 
4-05 

48 
2-4 

12 

5.18 

24 
1.62 

2 

17.2 

*Shallow  pan,  milk  3  inches  deep. 

MlLK  SET  IN  SHALLOW  PANS  3  IN.   DEEP  AND  IN  BOTTLES  6  AND  9  IN.  DEEP. 


No. 
trial 

•i 
•1 
>j 

Manner  of  setting. 

Temp.     F.    of 
milk  when 

Per  cent  of  butter  fat  in 

Set. 

After 

i  h. 

After 
2  h. 

Milk 
used. 

Skim-milk  after  standing 

i  h. 

2  h. 

3  h. 

6  h. 

9  h.  24h. 

Shallow  pan,   depth  3  in 

95° 
95 
73 
97 
Q7 

82° 

71 
85 

77° 

70 

79 

3-3 
3-3 
3-3 
2.9 

2.9 
2.9 
3-45 
3-45 
3-45 

2.9 

2-5 
2.7 
0.6 
2-4 

2.8 

0-5 

1.9 

2-3 

0.4 

2 

2-3 

0.4 
2 
2-4 
0.4 

i-5 

2.1 

0.25 

1.6 

2 
0-3 

1.6 

2.2 
0-3 

0.8 
M 

O.I 

i 
i-5 
0.15 

i 
1.6 

O.I 

0.6 
0.9 
0.05 
0.6 

1.2 
O.05 
0.7 
1.2 
0.05 

O.I 

0.15 
0-5 

0.4 
0.9 

Bottle,  depth  6  in  
Shallow  pan,  half  water,  3  in. 
Shallow  pan   depth  3  in 

Bottle,  depth,  9  in 

Pan,  half  water,  3  in  

75 
96 
96 

76 

72 

85 
86 

74 

72 
82 
82 
74 

Shallow  pan,  depth  3  in  

Bottle   depth  9  in 

Pan,  half  water,  3  in  .           ... 

BULLETIN    NO.     l8. 


[November, 


During  the  hot  weather  in  July  a  comparison  was  made  of  the  rate 
at  which  cream  would  rise  when  the  milk  was  3,  6,  and  9  in.  deep.  A 
mixture  of  milk  from  several  cows  was  used  and  it  was  set  in  a  room 
where  the  temperature  was  about  7o°F.  In  each  trial  the  cream  rose 
faster  and  more  completely  in  the  shallow  pans  3  in.  deep  than  when 
set  in  bottles  6  or  9  in.  deep.  See  foregoing  table  for  results. 

Experiment  No.  115.      Cream  Raising  by  Dilution. 

The  observations  here  recorded  include  a  comparison  of  the  rate  at 
which  cream  rises  in  hot  weather,  when  the  milk  of  different  cows  is 
diluted  with  an  equal  volume  of  water.  The  benefits  of  this  practice 
are  supposed  to  be  obtained  by  dairies  which  do  not  have  ice  or  a  cool 
place  in  which  to  set  milk,  and  where  in  hot,  muggy  weather  the  milk 
sours  before  all  the  cream  rises.  Under  such  circumstances  it  has  been 
suggested  that  the  cream  can  be  separated  at  once,  by  adding  cold  watf  r 
to  the  new  milk. 

EQUAL  PARTS  NEW  MILK  AND  WATER. 


Temperature,  F. 

Per 
cent, 
of 
cream 

Per  cent  of  butter  fat  in 

Dairy 

Milk 

Water 

Diluted  milk 

Milk 
used. 

Diluted  skim-milk  after 

When 
set. 

After 

2h. 

ih. 

ah. 

6h. 

9h. 

Cow  No.  i  —  July    i 

2 

3 
9 

10 

ii 

74° 
77 
73 
72 

73 

75 

88° 

98 
98 

99 
99 
99 

54° 
60 

59 
58 
58 
59 

68° 
76 
76 
73 
74 
76 

7-3 

1  .1 

0.4 
0-5 
0-5 
o.5 
0-5 
0.4 

0.05 

0.2 
0.15 

7-3 

7-3 
7-4 
7-4 
7-4 

5-8 
5-6 
5-9 
5-4 
6.3 

1.2 
1-3 

i-7 
1-7 
i-5 





74° 
74 
74 

i-3 

1.2 

1-3 

0.6 
0.8 

Cow  No.  2—  July    i 

2 

3 

74 
77 
73 

72 
73 
75 

88 
98 
98 

99 
99 
99 

54 
60 

59 

58 
58 
59 

66 

75 
76 

74 
75 
76 

66 

75 
76 
75 
76 

77 

7.5 
7-3 
7-3 

5-9 
59 
5-9 

0.3 
0.8 





0.7 



O.2 
0-3 

Cow  No.  3  —  July    9 

10 

n 

75 
75 
75 

3-5 
2.9 

3-2 

0.6 

°-7 
0.6 

0-3 
0.7 
0.6 
0.8 
0.9 

0.5 
0.5 
0.5 

0.2 
0.2 
0.15 

0.15 
0.4 

0-35 

0.2 
O.I 

Cow  No.  4—  July    i 

2 

3 
9 

10 

ii 

74 
77 
73 
72 
73 
75 

88 
98 
98 
99 
99 
99 

54 
60 

59 

58   , 

58 
59 

75 
75 
75 

6 

4-5 
4-5 
5-9 
5-9 
5-9 

'z's  ' 

2.8 

2-9 

2.6 

3 

0.4 
0.5 

0    2 

0.3 

Cow  No.  5  —  July    i 

2 

3 

74 
77 
73 

88 
98 
98 

54 
60 

59 

66 

74 
76 



5-9 
4-4 
4-4 

3-4 
3 

°-4 
0.8 
0.7 



0.15 

0.3 

0.25 



Mixed  milk,  July    i 
Cows  i,  2,  4,  5.     2 
3 

74 
77 
73 

88 
98 
98 

54 
60 

59 

68 
75 
76 



7-4 
5-9 
5-9 

V.s" 

3-45 

0.35 
0.6 

°-7 





0.2 

0.25 
0.35 

Mixed  milk,  July    9 
Cows  i,  3,  4.        10 
ii 

72 
73 
75 

98 
98 
99 

58 
58 
59 

73 
75 
76 

75 
75 
75   . 

7-4 
7  4 
7-4 

3-3 
2.9 

3-45 

0.6 
0.65 
0.6 

0.4 
0.4 
0.4 

0.15 

0.3 
0-3 

0.  I 
0.2 
0.2 

CREAM    RAISING    BY     DILUTION. 


The  following  trials  were  made  to  demonstrate  how  thoroughly 
the  cream  can  be  separated  in  this  way,  and  what  results  would  be 
obtained  with  the  milk  of  'different  cows.  About  one-half  a  pint  of  new 
milk  was  mixed  with  the  same  quantity  of  water.  The  mixture  was 
put  into  wide  mouthed  glass  bottles  with  a  faucet  at  the  bottom  by  which 
portions  of  skim-milk  were  drawn  off  for  testing.  The  mixture  filled 
the  bottles  to  a  depth  of  4  inches.  The  temperature  of  the  milk  was 
about  98°  F.  when  mixed  with  water  of  about  58°  F.  The  temperature 
of  the  mixture  was  about  75°  F.,  and  it  was  kept  in  a  room  where  the 
temperature  ranged  from  66°  to  76°F.  A  test  was  made  of  the  skim- 
milk  after  the  mixture  had  stood  i,  2-,  6,  and  9  hours. 

The  details  are  given  in  the  foregoing  table: 

The  milk  used,  250  c.c.,  was  carefully  measured  each  time.  A 
calculation  has  been  made  to  show  the  per  cent  of  the  total  butter  fat 
of  the  milk  which  was  left  in  the  skim-milk. 

PERCENTAGE  OF  TOTAL  BUTTER  FAT  LEFT  IN  THE  SKIM-MILK. 


Milk  set. 

i  hour. 

2  hours. 

6  hours. 

9  hours. 

Cow  No.  i,  av.  of  six  trials  .... 
3,  av.  of  three  trials.  . 
4,  av.  of  six  trials.  .  .  . 
5,  av    of  three  trials  . 

46 
35-5 
5o 

A-3. 

35-5 
28.7 
33 

22.4 

14.7 
16.8 

14.9 
10.4 

17-3 
is  8 

Mixture    i    av   of  three  trials 

31      5 

I  c 

2.  av.  of  three  trials.  . 

34-7 

23-3 

13.9 

10.4 

Average  

40.1 

30.1 

17 

*4 

These  tables  show  that  there  was  quite  a  variation  in  the  per  cent, 
of  butter  fat  found  in  the  diluted  skim-milk  from  the  milk  of  the  same 
cow  on  different  days.  These  variations  were  not  so  great,  however, 
as  that  of  cow  No.  i  from  all  the  others.  The  milk  from  cow  No.  i 
was  considerably  richer  than  that  from  the  others  and  gave  a  richer 
skim-milk^  but  it  contained  about  the  same  proportion  of  the  total  butter 
fat  as  the  milk  from  the  other  cows. 

The  average  of  all  the  results  obtained  shows  that  in  this  trial  when 
new  milk  was  diluted  with  an  equal  volume  of  cold  water  and  kept  in  a 
room  at  about  75°F.,  there  was  left  in  the  skim-milk  about  40  per  cent, 
of  the  total  butter  fat  after  standing  one  hour;  30  per  cent  after  two 
hours;  17  per  cent  after  six  hours;  and  14  per  cent  after  nine  hours. 

An  experiment  was  next  made  to  ascertain  whether  the  quick  rais- 
ing of  cream  by  dilution  was  caused  by  the  sudden  change  in  tempera- 
ture or  by  the  dilution  of  the  liquid  through  which  the  fat  globules  rise. 

The  bottles  used  before  were  filled  to  the  same  depth  with  new 
milk.  They  were  then  put  into  a  refrigerator  until  the  milk  had  cooled 
to  about  75°F.,  taken  out  and  kept  in  a  room  at  70°  to  75°F. 

The  details  of  the  record  are  given  in  the  table. 


32 


BULLETIN   NO.    1 8.  [November,  1891. 

MILK  SET  IN  REFRIGERATOR  TWO   HOURS. 


Temper 
ature  of 
refrige- 
rator, F. 

Temperature 
of  milk,  F. 

Per 
cent  of 
cream 

Per  cent  fat  in 

Milk 
used. 

Skim-milk  after 

Set. 

Af.2h. 

i   h. 

2  h.    !    6  h. 

9h. 

Cow  No.    i.  —  July  16 

•  .     "     17 

5i° 
58 

95° 
96 

72° 
76 

20 
20 

6 

7 

2-3 
2.2 

1.8 

I  .2 

0.9 
0.8 

0.7 
0.3 

Cow  No.   3.  —  "     16 
"      17 

5i 
58 

99 

IOO 

7i 
76 

6 
6 

2.8 

3-3 

2.6 

3.1 

2.2 

2.  I 

1.8 
1.  1 

i 
0.8 

0.4 
0.4 

Cow  No.    4.  —  "     16 
"      17 

5i 

58 

100 
IOO 

7i 
76 

6 
6 

2-5 
2.8 

2-5 
1-9 

•  9 

•7 

1.6 
0.8 

Mixed  Milk,        "     16 
4  in.  deep.    •       "     17 

5i 

58 

96 

97 

72 

76 

8 
8 

3 

3-4 

2.4 
2-5 

2.2 

1.6 

•  4 
.1 

0.9 
0-5 

Mixed  Milk,        "     16 
9  in.  deep.           "      17 

5i 
58 

94 
95 

75 
79 

3 
3-4 

2.7 
2.4 

2-3 

1.6 

.6 

.2 

i 
0.6 

^T 

0.2 

Mixed  Milk,        "     16 
pan  3  in.  deep.  "     17 

5i 
58 

94 
95 

73 
76 

, 

3 

3-4 

2.2 

2.1 

i-7 
0.8 

0.8 
o-5 

An  average  of  the  duplicate  trials  shows  a  great  difference  in  the 
cream  rising  on  milk  of  the  different  cows.  There  is  not  near  the 
uniformity  that  was  observed  when  the  milk  was  diluted  with  water. 

The  same  calculation  used  before  shows  the  per  cent  of  the  total 
butter  fat  of  the  whole  milk  left  in  the  skim-milk  to  be  as  follows: 

PER    CENT    OF    THE    TOTAL    BUTTER    FAT    LEFT    IN    THE    SKIM-MILK, 


Milk  set. 

i  hour. 

2  hours. 

6  hours. 

9  hours. 

Cow  No.  i.  —  July  16  

30.6 

24 

12 

93 

'  '     i7 

25    I 

-)       A 

Average  

26.8 

19 

10.5 

6.3 

Cow  No.  3.  —  July  16 

73    5 

60   3 

33-  5 

1^ 

"     17  

60 

31 

22.6 

ii.  3 

Average  

67.7 

45-5 

28 

12.  I 

Cow  No.  4  —  July  16 

QO 

QO 

6q 

1:7 

"     17  

85 

57 

50 

24 

Average  

88.5 

73-5 

59-5 

40.5 

Mixed  Milk.—  July  16.. 

73 

7° 

43 

27 

"     17  

67 

43 

30 

14 

Average  

70 

56.5 

36.5 

15-5 

The  results  from  this  work  on  cream  raising  by  dilution,  show  [i] 
that  with  rich  milk  and  with  that  from  a  new  milch  cow,  the  cream  rose 
as  completely  when  the  new  milk  was  quickly  cooled  to  7o°F.  without  the 
addition  of  water  as  it  did  when  diluted  with  an  equal  quantity  of  water. 
[2]  The  rising  of  the  cream  was  more  complete  in  a  given  time,  and 
was  hastened  by  diluting  the  milk  from  cows  that  were  not  fresh  or  that 
gave  a  considerable  quantity  of  average  milk. 

E.  H.  FARRINGTON,  M.S.,  Chemist. 


UNIVERSITY  OF  ILLINOIS-URBANA 

Q.630.7IL6B  C002 

BULLETIN.  URBANA 
17-361891-94 


30112019529053 


